Coffee Peanut Butter Ice Cream

Do you believe in seasonal ice cream flavors?  If you do then this coffee peanut butter ice cream is hitting all the fall vibes.

I get that there are obvious seasonal ice cream flavors- pumpkin in the fall, fruitful and light in the summer and maybe a peppermint in the winter. Sure, you can eat any flavor any time of the year- I’m not here to tell you what to do, but sometimes you’re just feeling one way or the other depending on how the temps outside are playing with you and your ice cream moods.

As one who is a stickler for categorizing her foods (my mom made cabbage rolls for Memorial Day once and I was like NO), peanut butter often falls into the cooler temp ice cream category for me. I rarely get it on those super-hot summer days and am more likely to tuck into something so rich in the fall or winter months.  Therefore, as we are decidedly in fall, or at least in spirit, I’m putting this peanut butter coffee ice cream out there for you.

Why the coffee? First, I love coffee! And well, I started making this ice cream because I had some leftover heavy cream in the fridge from my birthday ice cream dessert party, as well as leftover mini PB cups. Seemed a simple enough solution but then as I was prepping the mixture, I decided to throw some coffee into it.

Good idea? Do peanut butter and coffee go together at all?

Yes, it turns out, they do.

I was a little “huh” about it at first, but after a few bites in, I was very much convinced they are quite a delightful pairing.

There are a few approaches to making coffee ice cream. One involves infusing the cream with whole or ground coffee and mine involves instant coffee.

Because I love instant coffee. Did you know that Nescafe is my go-to morning brew? Well, it is. Perhaps my dirty little secret.

And maybe now this recipe is all of ours.

Coffee Peanut Butter Ice Cream

September 6, 2022

Servings: 8

Cook: 15 min

Total: 8 hr

Difficulty: Easy

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By: Chrissy

Ingredients

• 2 cups whole milk
• 1 1/4 cups heavy cream
• 2 TB light corn syrup
• 2 TB honey
• 2/3 cup sugar
• 1 TB cornstarch
• 1/2 tsp salt
• 3 TB powdered milk
• 1/2 cup creamy peanut butter (preferred: JIF)
• 2 TB Nescafe instant coffee
• 1 cup mini peanut butter cups

Directions

• Step 1 Mix about 2 TB of the milk with the cornstarch in a small bowl to make a slurry. Set aside. To a medium bowl, add the peanut butter and powdered milk. Set aside.
• Step 2 Combine the remaining milk, sugar, honey and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Bring to a boil and let boil for 4 minutes.
• Step 3 Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook until slightly thickened, about 1 minute. Remove from heat.
• Step 4 Gradually add the hot milk mixture into the peanut butter mixture until completely melted and combined. Add the salt and instant coffee and mix until all is well incorporated.
• Step 5 Cover with plastic wrap and refrigerate until completely cold, preferably overnight.
• Step 6 Pour the ice cream base into the frozen canister and spin until thick and creamy. Just before it’s churned completely. Fold in the peanut butter cups.
• Step 7 Store in an airtight container, pressing plastic wrap directly on the ice cream to prevent freezer burn.